Amish Coconut Cream Pie Recipe That Will Delight Your Tastebuds

Amish coconut cream pie is a timeless classic that brings the warmth of old-fashioned baking right to your kitchen. This luscious dessert features a flaky, buttery crust filled with a rich, velvety coconut custard and topped with a cloud of fluffy whipped cream and toasted coconut flakes.

The simplicity and perfection of this pie make it a favorite at family gatherings, potlucks, and holiday celebrations. Its creamy texture combined with the subtle sweetness of coconut offers a comforting yet indulgent treat that’s hard to resist.

Whether you’re an experienced baker or a beginner, this Amish coconut cream pie recipe is both approachable and rewarding. The recipe captures the essence of Amish home cooking—using fresh, quality ingredients to create soul-satisfying dishes.

If you love traditional pies with a tropical twist, this dessert will quickly become a staple in your recipe collection.

Why You’ll Love This Recipe

This Amish coconut cream pie recipe stands out for several reasons:

• Authentic Flavor: It combines a homemade pie crust with a creamy coconut custard that tastes like it’s straight from an Amish kitchen.
• Perfect Texture: The pie strikes the perfect balance between a tender crust, silky filling, and fluffy whipped topping.
• Simple Ingredients: Made from pantry staples and fresh ingredients, it’s easy to make without complicated techniques.
• Versatile Dessert: Whether for a casual weekend or a special occasion, this pie fits beautifully on any dessert table.
• Family-Friendly: Kids and adults alike adore this pie, making it a great choice for gatherings.

Ingredients

• 1 9-inch pie crust (store-bought or homemade)
• 1 cup granulated sugar
• 1/3 cup all-purpose flour
• 1/4 teaspoon salt
• 3 cups whole milk
• 4 large egg yolks, beaten
• 1 1/2 cups sweetened shredded coconut
• 2 tablespoons unsalted butter
• 1 teaspoon vanilla extract
• 1 cup heavy whipping cream
• 2 tablespoons powdered sugar
• 1/2 teaspoon vanilla extract (for whipped cream)
• 1/4 cup toasted coconut flakes (for garnish)

Equipment

• 9-inch pie pan
• Mixing bowls (large and medium)
• Whisk
• Medium saucepan
• Measuring cups and spoons
• Electric mixer or hand whisk for whipping cream
• Spatula
• Cooling rack
• Toaster or dry skillet (for toasting coconut)

Instructions

1. Prepare the Pie Crust: If using a homemade crust, roll it out and fit it into a 9-inch pie pan. Prick the bottom with a fork to prevent bubbling. Bake at 375°F (190°C) for 10-12 minutes or until lightly golden. Let cool completely.
2. Mix Dry Ingredients: In a medium bowl, whisk together the sugar, flour, and salt. Set aside.
3. Heat Milk: In a medium saucepan, heat the milk over medium heat until it is hot but not boiling. Remove from heat.
4. Temper Egg Yolks: Slowly pour about 1 cup of the hot milk into the beaten egg yolks, whisking constantly to prevent curdling.
5. Combine Mixtures: Pour the egg yolk mixture back into the saucepan with the remaining milk.
6. Cook Custard: Return the saucepan to medium heat and add the sugar-flour mixture. Stir constantly until the mixture thickens and comes to a gentle boil, about 5-7 minutes. Remove from heat.
7. Add Coconut, Butter, and Vanilla: Stir in the shredded coconut, butter, and vanilla extract until fully combined and smooth.
8. Chill the Filling: Pour the custard into the cooled pie crust. Cover with plastic wrap directly on the surface of the custard to prevent a skin from forming. Refrigerate for at least 4 hours or until fully set.
9. Make Whipped Cream: Using an electric mixer, beat the heavy whipping cream with powdered sugar and vanilla extract until stiff peaks form.
10. Top the Pie: Spread the whipped cream evenly over the chilled custard layer.
11. Toast Coconut Garnish: In a dry skillet over medium heat, toast the coconut flakes until golden brown, stirring frequently. Sprinkle over the whipped cream topping.
12. Serve: Slice and serve chilled for the best flavor and texture.

Tips & Variations

“For the flakiest crust, chill your dough thoroughly before baking. If you prefer a richer custard, substitute half the milk for half-and-half.”

• Crust Options: Try a graham cracker crust for a nuttier flavor or a gluten-free crust for dietary needs.
• Vegan Variation: Use coconut milk and a plant-based thickener like cornstarch, and replace butter with coconut oil. Whip coconut cream for the topping.
• Extra Coconut Flavor: Add a teaspoon of coconut extract to the custard for a more intense coconut taste.
• Chocolate Twist: Drizzle melted chocolate over the whipped cream or sprinkle mini chocolate chips inside the custard layer.

Nutrition Facts

Serving Suggestions

This Amish coconut cream pie is delightful on its own, but you can elevate the experience with a few simple add-ons:

• Serve with a scoop of vanilla ice cream or a dollop of extra whipped cream for a decadent treat.
• Pair with a hot cup of coffee or tea to balance the sweetness.
• Garnish with fresh berries like raspberries or blueberries for a pop of color and tartness.
• Consider a light dusting of cinnamon or nutmeg on top for added warmth.

Conclusion

The Amish coconut cream pie recipe is a beautiful homage to simple, heartfelt baking that brings joy with every bite. Its creamy custard, combined with the tropical sweetness of coconut and a flaky crust, provides a perfect balance of flavors and textures.

Whether you’re baking for a special occasion or just craving a comforting dessert, this pie will not disappoint.

With straightforward ingredients and easy-to-follow steps, it’s a recipe that invites bakers of all skill levels to create something truly special. Don’t forget to check out other delicious recipes like Afghan Vegetarian Pulao Recipe Easy and Delicious Guide, Vegan Recipes No Tofu: Delicious Plant-Based Meals, and Baby Spinach Salad Recipe Vegan: Fresh & Easy Ideas to complement your dessert with wholesome meals.

Happy baking and indulging in the sweet flavors of this Amish classic!

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